TY - JOUR AU - Németh, Renáta AU - Sznopka, Liliána Kata AU - Orosz, Csenge AU - Tömösközi, Sándor TI - Investigation of the structure-forming role of dietary fibre components in gluten-free cereal- and pseudocereal-based food matrices JF - BIOACTIVE CARBOHYDRATES AND DIETARY FIBRE J2 - BIOACTIVE CARBOHYDR DIETARY FIBRE VL - 31 PY - 2024 PG - 9 SN - 2212-6198 DO - 10.1016/j.bcdf.2024.100417 UR - https://m2.mtmt.hu/api/publication/34763414 ID - 34763414 N1 - Export Date: 2 April 2024 Correspondence Address: Németh, R.; Research Group of Cereal Science and Food Quality, Hungary; email: nemeth.renata@vbk.bme.hu Chemicals/CAS: arabinoxylan, 9040-27-1; ferulic acid, 1135-24-6, 24276-84-4; gluten, 8002-80-0 AB - The aim of this work was to investigate the structure-forming ability of cereal β-glucan (BG) and arabinoxylan (AX) in gluten-free (GF) dough and slurry matrices. 2, 5 or 8%, w/w BG was dosed to white millet and buckwheat flours and its effect on the mixing and pasting properties was examined. Furthermore, AX “incorporation” into dough structure and possible interaction with millet and buckwheat proteins were investigated by using reduction and subsequent re-oxidation based on our previous work. BG addition increased consistency and changed mixing properties in both millet and buckwheat doughs by forming viscous gel and aggregates. However, its impact on the pasting properties of the two types of GF flours differed in tendency. Similarly, a different behaviour of millet and buckwheat matrices was found in case of AX incorporation, explained by their distinct macromolecular (especially protein) composition. SDS-PAGE results referred to interactions between AX molecules and non-gluten proteins, however the changes in free ferulic acid contents did not confirm this. Although, white flours of millet and buckwheat are simpler matrices than wholemeals, they might be still too complex to examine the effect of a specific component, especially in a redox system. Thus, development of model gluten-free dough systems is a further goal of this work. Research works focusing on AX or BG functionality in gluten-free matrices are rare. The current work might contribute to a better understanding of dietary fibre functionality in dough systems with non-gluten proteins, as well as to develop healthier gluten-free products of higher fibre content. © 2024 Elsevier Ltd LA - English DB - MTMT ER - TY - JOUR AU - Németh, Renáta AU - Farkas, Alexandra AU - Martin, Edit AU - Gaál, Annamária AU - Schall, Eszter AU - Szilágyi, Róza AU - Tömösközi, Sándor TI - Investigation of the functionality of macromolecules in the rheological and baking properties of oat milling fractions JF - FOOD HYDROCOLLOIDS J2 - FOOD HYDROCOLLOID VL - 146 PY - 2024 IS - Part A PG - 12 SN - 0268-005X DO - 10.1016/j.foodhyd.2023.109241 UR - https://m2.mtmt.hu/api/publication/34129448 ID - 34129448 N1 - Export Date: 21 September 2023 CODEN: FOHYE Correspondence Address: Németh, R.; Research Group of Cereal Science and Food Quality, Hungary; email: nemeth.renata@vbk.bme.hu LA - English DB - MTMT ER - TY - JOUR AU - Leveles, Ibolya AU - Németh, Renáta AU - Tömösközi, Sándor TI - Alkalmazott Biotechnológia és Élelmiszertudományi Tanszék – múlt, jelen és az elképzelt jövő JF - MAGYAR KÉMIKUSOK LAPJA J2 - MAGY KEM LAP VL - 78 PY - 2023 IS - 12 SP - 365 EP - 369 PG - 5 SN - 0025-0163 UR - https://m2.mtmt.hu/api/publication/34728938 ID - 34728938 N1 - "Köszönetnyilvánítás.Szeretnénk köszönetet mondani a tanszék valamennyi munkatársának a jelen cikk megírásában nyújtott segítségükért, valamint a háttéranyagok és fotók rendelkezésre bocsátásáért." LA - Hungarian DB - MTMT ER - TY - CONF AU - Jaksics, Edina AU - Farkas, Alexandra AU - Németh, Renáta AU - Schall, Eszter AU - Szentmiklóssy, Marietta AU - Tömösközi, Sándor TI - Gabonafajok és fajták technológiai tulajdonságainak monitorozása, a malomipari technológiákban rejlő termékfejlesztési lehetőségek T2 - Gabonafajok és fajták technológiai tulajdonságainak monitorozása, a malomipari technológiákban rejlő termékfejlesztési lehetőségek PY - 2023 SP - 5 UR - https://m2.mtmt.hu/api/publication/34563253 ID - 34563253 LA - Hungarian DB - MTMT ER - TY - BOOK AU - Jaksics, Edina AU - Farkas, Alexandra AU - Németh, Renáta AU - Schall, Eszter AU - Szentmiklóssy, Marietta AU - Tömösközi, Sándor TI - Gabonafajok és fajták technológiai tulajdonságainak monitorozása, a malomipari technológiákban rejlő termékfejlesztési lehetőségek PY - 2023 UR - https://m2.mtmt.hu/api/publication/34563250 ID - 34563250 LA - Hungarian DB - MTMT ER - TY - JOUR AU - Farkas, Alexandra AU - Szabó, Eszter AU - Horváth, Anna AU - Jaksics, Edina AU - Németh, Renáta AU - Tömösközi, Sándor TI - Development and application of a laboratory baking test for the characterisation of wholemeal oat flours JF - JOURNAL OF CEREAL SCIENCE J2 - J CEREAL SCI VL - 114 PY - 2023 SN - 0733-5210 DO - 10.1016/j.jcs.2023.103761 UR - https://m2.mtmt.hu/api/publication/34129447 ID - 34129447 N1 - Export Date: 14 September 2023 CODEN: JCSCD Correspondence Address: Farkas, A.; Research Group of Cereal Science and Food Quality, Hungary; email: farkas.alexandra@vbk.bme.hu LA - English DB - MTMT ER - TY - JOUR AU - Schoenlechner, R. AU - Bender, D. AU - D’Amico, S. AU - Kinner, M. AU - Tömösközi, Sándor AU - Yamsaengsung, R. TI - Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum JF - FOODS J2 - FOODS VL - 12 PY - 2023 IS - 16 SN - 2304-8158 DO - 10.3390/foods12163125 UR - https://m2.mtmt.hu/api/publication/34124378 ID - 34124378 N1 - Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna, Muthgasse 18, Vienna, 1190, Austria Austrian Agency for Health and Food Safety, Institute for Animal Nutrition and Feed, Spargelfeldstrasse 191, Vienna, 1220, Austria Life Sciences and Facility Management, Zürich University of Applied Sciences, Einsiedlerstrasse 29b, Waedenswil, 8820, Switzerland Research Group of Cereal Science and Food Quality, Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Budapest, 1111, Hungary Department of Chemical Engineering, Faculty of Engineering, Prince of Songkla University, Hat Yai, 90110, Thailand Export Date: 4 September 2023 Correspondence Address: Yamsaengsung, R.; Department of Chemical Engineering, Thailand; email: ram.y@psu.ac.th LA - English DB - MTMT ER - TY - JOUR AU - Kormosné Bugyi, Zsuzsanna AU - Muskovics, Gabriella AU - Tömösközi, Sándor TI - Rethinking precautionary allergen labelling - Threshold doses, risk assessment approaches and analytical implications JF - ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE J2 - ACTA ALIMENT VL - 52 PY - 2023 IS - 3 SP - 339 EP - 351 PG - 13 SN - 0139-3006 DO - 10.1556/066.2023.00053 UR - https://m2.mtmt.hu/api/publication/34085472 ID - 34085472 N1 - Export Date: 3 August 2023 Correspondence Address: Bugyi, Z.; Research Group of Cereal Science and Food Quality, 3 Muegyetem rkp., Hungary; email: bugyi.zsuzsanna@vbk.bme.hu LA - English DB - MTMT ER - TY - JOUR AU - Czirok, István Sándor AU - Pekkerné Jakab, Emma AU - Czégény, Zsuzsanna AU - Badea, E. AU - Babinszki, Bence AU - Tömösközi, Sándor AU - May, Zoltán AU - Sebestyén, Zoltán TI - Thermal characterization of leathers tanned by metal salts and vegetable tannins JF - JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS J2 - J ANAL APPL PYROL VL - 173 PY - 2023 PG - 13 SN - 0165-2370 DO - 10.1016/j.jaap.2023.106035 UR - https://m2.mtmt.hu/api/publication/34037885 ID - 34037885 N1 - Institute of Materials and Environmental Chemistry, Research Centre for Natural Sciences, Magyar tudósok körútja 2, Budapest, H-1117, Hungary Hevesy György Ph.D. School of Chemistry, Eötvös Loránd University, P.O. Box 32, Budapest, H-1518, Hungary Advanced Research for Cultural Heritage (ARCH) Group, National Research and Development Institute for Textile and Leather (INCDTP), ICPI Division, Ion Minulescu Street 93, Bucharest, 031215, Romania Department of Chemistry, Faculty of Sciences, University of Craiova, 13 A.I. Cuza Str, Craiova, 200585, Romania Research Group of Cereal Science and Food Quality, Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Műegyetem rkp. 3, Budapest, H-1111, Hungary Export Date: 20 July 2023 CODEN: JAAPD Correspondence Address: Badea, E.; Advanced Research for Cultural Heritage (ARCH) Group, Ion Minulescu Street 93, Romania; email: lucbadea@gmail.com Correspondence Address: Sebestyén, Z.; Institute of Materials and Environmental Chemistry, Magyar tudósok körútja 2, Hungary; email: sebestyen.zoltan@ttk.hu LA - English DB - MTMT ER - TY - JOUR AU - Szentmiklóssy, Marietta AU - Jaksics, Edina AU - Farkas, Alexandra AU - Pusztai, Éva AU - Kemény, Sándor AU - Németh, Renáta AU - Tömösközi, Sándor TI - Fibre and short-chain carbohydrate composition in rye varieties, novel industrial milling fractions and breads JF - ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE J2 - ACTA ALIMENT VL - 52 PY - 2023 IS - 2 SP - 177 EP - 189 PG - 13 SN - 0139-3006 DO - 10.1556/066.2022.00221 UR - https://m2.mtmt.hu/api/publication/34025352 ID - 34025352 N1 - Funding Agency and Grant Number: [2017-1.3.1- VKE-2017-00004]; [TKP2021-EGA-02] Funding text: Acknowledgement We would like to thank the staff, of First Pest Mill and Bakery Ltd. namely Gabor Bidlo and Katalin Simon for their help during the milling experiments. Thank to Erika Sz u csne Makay for her help with the compositional measurements. This research was supported by 2017-1.3.1- VKE-2017-00004 and TKP2021-EGA-02. AB - Rye is an important raw material of bread due to tradition and its favourable nutritional and technological qualities. Despite the beneficial fibre composition, a special group of short-chain carbohydrates, the so called FODMAPs (fermentable oligo-, di-, monosaccharides and polyols) may cause problems for patients with irritable bowel syndrome. The aim of our work was to investigate the non-starch carbohydrate (dietary fibre compounds, short-chain carbohydrates) composition of rye varieties, and of their novel milling fractions obtained from industrial milling trials and test loaves made from them. Regarding fibre and short chain carbohydrate composition, rye varieties did not show significant differences. In new subfractions, fibre and FODMAP composition were described, among profiles most of them differ from commonly used flours, independently from variety. The yeast fermentation and baking caused a decrease in water-extractable arabinoxylan content, at the same time increased the substitution pattern of water-extractable arabinoxylans. Furthermore, breadmaking process decreased the fructan content, and therefore increased the fructose level, thus modifying the short-chain carbohydrate composition. Based on our knowledge, this research is among the first ones investigating the fibre and short-chain composition of rye from the seeds to the consumable final products. LA - English DB - MTMT ER -